In Russia, funchose is called rice noodles and noodles made from starch. Rice noodles turn white when boiled, but starch noodles become almost transparent, which is why it is sometimes called “glass noodles”.
A variety of dishes are prepared on the basis of funchoses. This is both hot and appetizers, funchose salad is especially popular among our culinary specialists.
I must say that the taste of the finished dish will not to a small extent depend on the quality of the acquired starch noodles. Therefore, choosing this product, you should pay attention to color, smell and density. Funchoza of good quality has the appearance of translucent threads with a grayish tint. Despite the fact that funchose can be of different thicknesses, it should be fragile, that is, it can be easily broken. In the event that the starch noodle strings bend without breaking and look cloudy, you should refrain from buying this product. Also, it is worth laying aside a bundle of funkese if the noodles look stuck together. A good funchose has a light nut aroma, but if some extraneous aroma comes from the noodles, then you can’t cook a delicious dish from it.
After we have selected quality starch noodles. We will have to learn how to cook it properly. Regardless of what dish you plan to make, you need to boil it first. To do this, take a fairly voluminous saucepan and pour water there at the rate of one liter per hundred grams of noodles. In addition, per liter of water you need to add a teaspoon of salt and a tablespoon of vegetable oil.
Funchose is boiled for 3-4 minutes, depending on the thickness of the threads. At the same time, it is very important not to digest the noodles, it is necessary that, although it becomes soft, it remains elastic. If you have acquired a thin fungicide, which is produced in the form of peculiar "glomeruli", then when boiling it, you can use the following method. We pass through a “ball” of noodles a long, strong thread, which we tie in a ring. Lower the noodles into the center of the pan, in which water is already boiling (with the addition of salt and oil), cook for three minutes. Then, using a thread, we quickly remove our “skein” from the water, put it in a colander and douse it with cold water. Then we put the boiled funchose on a cutting board and cut it using a well-sharpened knife (without forgetting, of course, first remove the thread).
You can cook funchose salad according to various recipes. For example, let's make a funchose salad in Chinese. For three packs of starch noodles we take three sweet peppers, a couple of peeled carrots, half a long salad cucumber, a few cloves of garlic, soy sauce, vegetable oil, vinegar.
We prepare funchose as described above. Cut the vegetables into thin and long straws, then pass them in oil. It is convenient to pass the vegetables in a special pan called wok, however, in the absence of such dishes, you can use an ordinary pan. It is not necessary to fry vegetables for a long time, it is important that they retain their original color.
Then add chopped garlic, noodles to the vegetables and warm them all together for one to two minutes, stirring vigorously. Salt our salad, add soy sauce and vinegar.
How to cook Korean funchose? When preparing this salad, a ready-made appetizer “Korean carrots” is used, which you can buy in cooking or make it yourself. There are many Korean recipes for funchose salad; consider one of them that uses minced meat. Three hundred grams of ground beef will require two hundred grams of funchose, two hundred and fifty grams of finished Korean carrots, one long salad cucumber, a couple of onions. As well as vegetable oil, pepper (black and red), herbs, coriander.
Fry the finely chopped onion, then add the minced meat to it and fry until tender, seasoning the minced meat with salt and coriander. We cut the cucumber in half along and cut into thin half rings, slightly add and set aside.
Boil funchose, as described above, and cut it quite finely. Now we mix in the cup funchose, Korean carrots, cucumber (the juice that has stood out must be drained) and the prepared minced meat with onions. Mix the cooked salad and season with pepper to the desired sharpness. Let it brew for about twenty minutes and serve, sprinkled with herbs. Similarly, you can cook a funchose salad. Using lean beef instead of minced meat, you need to cut it into thin strips in a frozen form.
And here is the recipe for making funchose in Italian. First, bake pancakes, making a dough of four eggs, two tablespoons of mayonnaise and the same amount of flour, and set them to cool. Then cut them into strips.
In the meantime, boil funchose and finely chop it. Add to the bowl to the prepared starch noodles three hundred grams of ham, chopped into small cubes, also chopped pickles (3-4 pieces) and chopped garlic. Mix, pour “noodles” from the pancakes and season with mayonnaise. If the salad seems unsalted, then season it with salt. Salad ready!